Mung Dal, also spelled Moong Dal, is a split uncoated seed of Vigna radiata native to Indian subcontinent. Whole mung beans are used to make Dal. Beside being used as staple dal or pulse, mung beans is used in many versatile dishes around the world, For example, it is used as dessert paste in Chinese food, as ice-cream, as starch, as jelly noodle, in Filipino soup, in Malaysian snacks and as bean sprouts.
Khichadi is considered to be one of the ancient recipes using this
bean. To make Khichadi, mung dal is with cooked rice (sometime
chickpeas) to giving a thick soupy dish flavored by turmeric (and
Mung dal is also popular eaten as snack “Dalmoth or Dal Moth”. Dal moth is prepared by soaking mung dal in water, then partially drying, followed by frying and seasoning with salt and spices. Mung dal, along with besan is also used as batter for many crispy fried appetizers.